Lumpiang Gulay Recipes

LUMPIANG GULAY

Steps:

• Heat some oil in a pan and sauté the onions and garlic until light brown and fragrant.
• Add the carrots and green beans. Stir fry for a few minutes.
• Add the chopped cabbage and stir fry for 2 minutes. Season with salt and pepper.
• Transfer the mixed vegetables in a container and let it cool a bit.
• Lay a piece of lumpia wrapper in a clean flat surface. Scoop around 2 tablespoons of the vegetable filling. Fold both sides of the wrapper and roll the lumpia into a log. Brush some water at the edge of the lumpia to seal.
• Heat some oil for deep frying. Fry the lumpiang gulay in batches until the wrapper is crispy and golden brown. Flip to cook the other side.
• Transfer the fried lumpiang gulay in a strainer or paper towel to drain excess oil.
• Serve it with some spicy vinegar dip and consume while hot and crispy. Enjoy!

LUMPIANG GULAY

Steps:

• Pour cooking oil in a pan over medium heat. When the oil is hot enough, add the onion and garlic then saute until fragrant and translucent.
• Add washed vegetables except for the beans sprouts. Stir-mix and cover, let simmer for about 10 mins while stirring every 3 mins.
• When the vegetables are soft, add the fish sauce, salt, pepper, and shrimp cube. Mix, cover then simmer for a few minutes.
• After a few minutes you can add the beans sprout and mix it into the vegetables then cover again and simmer for additional 5 mins.
• Then when all the vegetables are soft you can taste and adjust if needed. Drain the vegetables using strainer and let it cool.
• Once it's cool enough to handle take a piece of wrapper and it flat on a big plate (one corner pointing to you). Place 2 to 2 1/2 tablespoon of cooked vegetables on the center of the wrapper. Fold the corner pointed at you upwards and then fold the left and right corners inward. By now, it will look like an envelope. Now roll until the vegetables are secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the last corner of the wrapper. Place in a different plate with the sealed corner facing down to keep it in place. Repeat until you finish all the vegetables.
• Heat 1 cup of cooking oil over medium heat. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and crispy.
• Once cooked, let drain on a wire rack or a serving dish lined with kitchen paper towels. Serve with vinegar with red onion and chili. Bon appetit!